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Traditional Bread and Butter Pudding made gluten free
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5 from 4 votes

Gluten Free Bread and Butter Pudding

A delicious and simple Bread and Butter Pudding made gluten free with dairy free and vegan options too. A truly traditional comfort food for all the family to enjoy.
Prep Time10 minutes
Cook Time40 minutes
Soaking time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: Vegan
Keyword: Bread, Comfort Food, Easy, Simple, Traditional
Servings: 8 servings
Calories: 404kcal
Author: Glutarama

Ingredients

  • 400 g gluten free bread the average size for a gluten free loaf
  • 40 g butter or dairy free alternative
  • 150 g dried mixed fruit
  • 50 g ground almonds optional but does add a touch of luxury
  • 100 g caster sugar caster or granulated
  • 550 ml milk
  • 2 large egg(s) or 120ml Crack'd or 2 flaxseed eggs (see notes)
  • 1 tsp vanilla extract
  • 2 tbsp demerara sugar to sprinkle over the top

Instructions

To build your bread and butter pudding

  • Grease the baking dish well with butter.
  • Carefully butter each piece of bread.
  • Top Tip: If you are using broken pieces of bread, to make life easier for yourself, heat the butter in the microwave for 10 seconds and use a brush to paint the pieces, it's a fiddly job, but worth it!
  • Start to arrange the bread in the bottom of the dish then sprinkle some dried fruit, sugar and if using it ground almonds over the bread.
  • Repeat the last step to make a second layer.
  • The third and final layer will be the top of your pudding, arrange this in whatever pattern you see fit, and use the last straggling bits of fruit and ground almonds to sprinkle over the top.
  • Finally, sprinkle demerara sugar over the built bread and butter pudding (this type of sugar adds a toffee flavour, a lovely rich colour and an extra crunch in texture)

To make the egg custard

  • Now you can make your custard mix, beat together the milk, eggs and vanilla extract and pour over the pudding.

To make egg free 'custard'

  • If using Crack'd then use 60ml per egg (120ml for this recipe)
  • If using flaxseed eggs use 2tbsp ground flaxseed and 6tbsp water (1tsp psyllium husk powder optional).
  • Leave the pudding to stand for at least an hour to allow the bread to absorb the liquid.
  • Top Tip: I find that weighing down the pudding gently by placing a plate or another baking dish on top of the pudding aids the absorption and prevents gaps in the bread that can lead to the top layer becoming rock hard during the baking process.
    How rto absorb liquid into bread for bread and butter pudding - Glutarama
  • After an hour check the pudding to see if all the liquid has been absorbed, if the pudding appears too dry spoon a little more milk over the areas.
  • Before popping into the oven, I add a loose foil cover (that's been sprayed with oil) over the dish to prevent the pudding from burning.
  • Bake in a preheated oven on 180°C | 160°C fan | 350F | Gas 4 for about 40 minutes
  • Remove foil after 20mins to allow the pudding to brown.
  • Serve immediately with delicious hot custard.

Notes

This Bread and Butter pudding lasts 3 days in the fridge and, in my opinion, get better with age. Just serve a portion and reheat in the microwave for 30+ seconds depending on your machine.
The Bread and Butter Pudding in these images is VEGAN - yep no eggs or dairy!
I used Crak'd (not an affiliate link) and replaced the 2 eggs with 120ml Crak'd Egg Replacer. An alternative is to make 2 eggs worth of flaxseed eggs
2tbsp ground flaxseed
6tbsp water
1tsp psyllium husk (optional but does add structure, this is an affiliate link)

Nutrition

Calories: 404kcal | Carbohydrates: 59g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 290mg | Potassium: 237mg | Fiber: 4g | Sugar: 32g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 1mg